Description
the best gluten-free and vegan blueberry crumble muffins of the season! full of fresh blueberry flavor but you can make these year round even when blueberries aren’t in season!
Ingredients
Scale
Muffin:
- 1 1/2 sticks of vegan butter (3/4 cup)
- 1 cup of sugar
- 1 tsp of baking powder
- 1 tsp of vanilla
- 3/4 cups of almond milk
- 1 tsp lemon zest
- juice from 1 lemon
- 1/2 tsp of salt
- 1 3/4 cups of gluten-free flour
- 1/2 cup of blueberry jam
Topping:
- 4 tbsp of melted butter
- 1 tsp of ground cinnamon
- 6–8 tbsp of gluten free flour
- 2 tsp of sugar
Instructions
- Pre-heat your oven to 350°F and line your cupcake tin with paper liners ( I like the natural parchment ones)
- In your bowl of your stand mixer or with a hand mixer, cream your vegan butter and your sugar
- Add in your vanilla extract and baking powder after the sugar and butter are combined
- Next, add in your lemon zest and juice of a lemon
- Alternate 1/2 cup of gluten-free flour to 1/4 cup of almond milk until the batter is combined and smooth
- Scoop 2 tbsp of batter into your liners, top that with 1 tsp of blueberry jam and then 2 more tbsp on top of the jam to form a batter jam sandwich
- Complete the rest of the muffin liners with that sandwich technique
- In a separate bowl mix together your melted butter, gluten-free flour, sugar and ground cinnamon to form a crumb topping
- Top each muffin with about 2 tsp of crumb and place in the oven
- Bake for 30-35 minutes until cooked through
- Let cool and enjoy!